Month: August 2010

Back at my old job, my friend (and coworker at the time) Matt brought in some chocolate chip peanut butter cookies into the office a few months back. They were pretty yummy—the cookies were soft and full of peanut flavor. I recently asked Matt for the recipe and he was gracious enough to mention that I could share it as well:

Ingredients:

1 cup sugar

½ cup sugar (set aside in a small bowl for in which to roll the cookies later)

Add the flour about ½ cup at a time. This makes it easier to mix by hand, but it also helps you achieve the right dough consistency. You want the dough to be as moist as possible, while still peeling cleanly off your finger. Much dryer than that and the cookies will be cakey. Not dry enough, and they'll be too doughy.

Mix in the chocolate chips.

Using a small spoon, scoop out little clumps of dough and roll them in the small bowl of sugar you set aside. Place the dough balls on a cookie sheet (no need to grease it).

Bake each batch for 8–10 minutes. You want to take them out just before they look done and let them continue to bake outside of the oven on the hot cookie sheet for a few minutes.

These are probably my favorite chocolate chip peanut butter cookies and I’ll definitely be making these again. Om nom nom.

Oh, and on a side note, while I normally go for just-peanuts peanut butter (the kind with “Peanuts, salt” as its only ingredients), I’ve learned that most recipes that call for peanut butter usually do so under the assumption that you’ll use pre-sweetened peanut butter. So, if you’re buying peanut butter that you plan to use in a baked good (such as cookies), I’d recommend buying one that includes sugar among its ingredients. (And though its name may imply otherwise, Skippy’s Natural line does include sugar.)